In response to her husband’s Type 2 diabetes and her own struggle with weight, Deepa responded with “What if I reinvented Indian food without the carbs”?

So she did, and after six months of cooking and eating “Slow Carb New Indian,” Deepa lost twenty pounds and freed her husband from a ten-year routine of insulin shots. How, you might ask? The secret is in the book, along with the story of her life’s journey and discoveries she made along the way.

While reading the book I was happy it answered many of my own “What ifs?” about healthy eating. Then I read it a second time to highlight and really digest the information. I found Deepa’s research into the latest discoveries on gut health and weight loss fascinating, and how she combined this with Ayurvedic pearls of wisdom and time saving Western cooking techniques very useful.

“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” – Ayurvedic Proverb

Deepa reinvented her traditional Indian recipes with ingredients that are health-friendly, nourishing and not dependent on carbohydrates, while still preserving the integrity and flavor of each dish.

One of her secrets is to replace fast (simple) carbohydrates like white rice with slow (complex) ones like barley. To help us understand why this works, Deepa provides clear and simple nutritional information that brings clarity to this subject. The result is that instead of giving you a diet, she is giving you appetizingly healthy choices.

I recently met Deepa at a meet and greet luncheon at Melissa’s Produce. Below are a few of the delicious recipes we sampled from her cookbook.

Zucchini LaSuzy – page 158

Roasted Beets and Shaved Fennel Salad – page 110

Dryfoossels Sprouts – page 144

General Joseph’s Five-Star Chicken Batons – page 176

Meat Lovers’ Indian Chili – page 102

Here are a few recipes I made at home that I also reccomend.

From left to right: The “Ginger Cabbage Slaw” was delightfully spicy. “Crackling Okra” will convert any proclaimed okra hater in my personal opinion. “Magic Finishing Spice” is guaranteed to brighten every dish. I turned “Mary’s Famous Cutlets”(a.k.a. meatballs) into bite-sized appetizers. I used “Chukku’s Yogurt Salad”as the base and topped the meatballs with sauteed eggplant from the same recipe.

Today’s Recipe: Slow Carb Heritage Barley

This recipe is a perfect example of replacing a fast carb with a slow one. Barley is a whole grain with high fiber and has fewer calories than brown rice or quinoa. It can lower the risk of diabetes, and Deepa says it is the magic dish that allowed her husband to wean himself from rice (fast carb) and improve his health.

Always start with the freshest and best ingredients to ensure the success of any recipe.

I love this colorful dish because it’s delicious, and it leaves you feeling fulfilled rather than full.

Meanwhile, heat 1 tablespoon sesame oil in a heavy saute pan over medium-high heat. Add fennel slices in a single layer and cook undisturbed for one minute. Turn over when lightly browned and brown the other side. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside on a platter.

In the same saute pan, heat the remaining 1 tablespoon of sesame oil and add red and yellow bell peppers. Cook undisturbed over high heat for one to two minutes until lightly charred. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon of pepper. Remove from heat and set aside on a platter.

Applause, applause – I have always loved barley and sneak it into homemade soup at every opportunity – but I confess I have fallen short on being creative with barley – this looks like such a wonderful sidedish…..can’t wait to try! I also confess I haven’t learned how to cook with fennel bulbs – so this will provide a great learning opportunity! Thanks Cathy! hugs ~Cousin Julie~

I am glad to know I’m not the only one who reads through cookbooks cover to cover and highlights texts. Your pictures are lovely, as always! So sorry I missed her presentation. Everything looks wonderful!